Mexican Pizzas
Mexican Pizzas
Ingredients
For the Beef Filling
- 1 pound ground beef
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup beef broth
For the Mexican Pizzas
- 12 taco-size flour tortillas
- 1 cup neutral oil, for frying, or as needed
- 1 can refried beans
- 2 1/2 cups shredded Mexican-blend cheese
- 4 tablespoons taco sauce
- 4 tablespoons red enchilada sauce
- 1/2 cup diced tomatoes, for topping, or as needed
- 1/4 cup sliced green onions, for topping, or as needed
Instructions
- 1
In a large skillet over medium heat, cook the diced yellow onion and minced garlic cloves until softened, about 3-5 minutes.
⏱️ 5 min
- 2
Add the ground beef to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, until it is fully browned. Drain any excess grease.
⏱️ 8 min
- 3
Stir in the chili powder, cumin, garlic powder, paprika, onion powder, oregano, salt, black pepper, tomato paste, and beef broth. Mix well and continue to cook for 5-7 minutes, or until the liquid has mostly reduced and the beef is well-seasoned.
⏱️ 7 min
- 4
Preheat your oven to 400°F (200°C). In a separate large skillet or shallow pot, heat about 1/2 inch of neutral oil over medium-high heat. Fry the taco-size flour tortillas one at a time, for about 15-30 seconds per side, until golden and crispy. As they cook, lightly sprinkle them with a pinch of salt. Place the fried tortillas on a paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 400
- 5
In a small bowl, combine the taco sauce and red enchilada sauce, mixing them together until well blended.
⏱️ 1 min
- 6
To assemble each Mexican pizza, place one crispy tortilla on a baking sheet. Spread a thin layer of refried beans over the tortilla. Top with a generous spoonful of the prepared beef filling, then sprinkle with about 1/4 cup of shredded Mexican-blend cheese.
⏱️ 5 min
- 7
Place a second crispy tortilla on top of the cheese layer. Spread about 1 tablespoon of the mixed taco and enchilada sauce over this top tortilla, then sprinkle with another 1/4 cup of shredded Mexican-blend cheese.
⏱️ 3 min
- 8
Bake the assembled Mexican pizzas in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.
⏱️ 7 min•🌡️ 400
- 9
Carefully remove the Mexican pizzas from the oven. Top each with diced tomatoes and sliced green onions.
⏱️ 1 min
- 10
Slice each Mexican pizza into quarters and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Pizzas
For the Beef Filling
- 1 pound ground beef
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup beef broth
For the Mexican Pizzas
- 12 taco-size flour tortillas
- 1 cup neutral oil, for frying, or as needed
- 1 can refried beans
- 2 1/2 cups shredded Mexican-blend cheese
- 4 tablespoons taco sauce
- 4 tablespoons red enchilada sauce
- 1/2 cup diced tomatoes, for topping, or as needed
- 1/4 cup sliced green onions, for topping, or as needed
Instructions
- 1
In a large skillet over medium heat, cook the diced yellow onion and minced garlic cloves until softened, about 3-5 minutes.
⏱️ 5 min - 2
Add the ground beef to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, until it is fully browned. Drain any excess grease.
⏱️ 8 min - 3
Stir in the chili powder, cumin, garlic powder, paprika, onion powder, oregano, salt, black pepper, tomato paste, and beef broth. Mix well and continue to cook for 5-7 minutes, or until the liquid has mostly reduced and the beef is well-seasoned.
⏱️ 7 min - 4
Preheat your oven to 400°F (200°C). In a separate large skillet or shallow pot, heat about 1/2 inch of neutral oil over medium-high heat. Fry the taco-size flour tortillas one at a time, for about 15-30 seconds per side, until golden and crispy. As they cook, lightly sprinkle them with a pinch of salt. Place the fried tortillas on a paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 400 - 5
In a small bowl, combine the taco sauce and red enchilada sauce, mixing them together until well blended.
⏱️ 1 min - 6
To assemble each Mexican pizza, place one crispy tortilla on a baking sheet. Spread a thin layer of refried beans over the tortilla. Top with a generous spoonful of the prepared beef filling, then sprinkle with about 1/4 cup of shredded Mexican-blend cheese.
⏱️ 5 min - 7
Place a second crispy tortilla on top of the cheese layer. Spread about 1 tablespoon of the mixed taco and enchilada sauce over this top tortilla, then sprinkle with another 1/4 cup of shredded Mexican-blend cheese.
⏱️ 3 min - 8
Bake the assembled Mexican pizzas in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.
⏱️ 7 min•🌡️ 400 - 9
Carefully remove the Mexican pizzas from the oven. Top each with diced tomatoes and sliced green onions.
⏱️ 1 min - 10
Slice each Mexican pizza into quarters and serve immediately.
⏱️ 1 min